Category Archives: STEC

Research – Microbiological Quality of Ready-to-Eat Salad Products Collected from Retail and Catering Settings in England during 2020 to 2021

Posted on December 22, 2022 by | Leave a comment

Journal of Food Protection

ABSTRACT

Salad and other fresh produce were collected in England from retail and catering businesses during 2020 to 2021 and were tested for Salmonella, Shiga toxin–producing Escherichia coli (STEC), Listeria, Bacillus cereus, and E. coli. Of the 604 samples collected, 57% were from retail settings and 43% were from catering settings; 61% were either salad leaves or salad leaves mixed with other products.

Equal numbers of samples were prepacked or loose, and 50% were refrigerated at the time of sampling. Combining results for all microbiological parameters, 84% were interpreted as satisfactory, 12% were interpreted as borderline, and 4% were interpreted as unsatisfactory. One sample (prepacked leaves, cucumber, and tomato from a caterer) was categorized as unacceptable and potentially injurious because of detection of STEC O76; no STEC from human infections in the United Kingdom matched this isolate.

No Salmonella enterica was detected, but Listeria monocytogenes was recovered from 11 samples: 1 at 20 CFU/g and the remainder at <20 CFU/g. B. cereus was detected at borderline levels (103 to ≤105 CFU/g) in 9% of samples and at an unsatisfactory level (>105 CFU/g) in one sample. E. coli was detected in 3% of samples at borderline levels (20 to ≤102 CFU/g) and in 4% at unsatisfactory levels (>102 CFU/g).

There was a significant association between detection of L. monocytogenes and borderline or unsatisfactory levels of E. coli. There were no specific risk profiles associated with products with the higher levels of B. cereus, STEC, or Listeria, but elevated levels of E. coli were predominantly confined to loose products from the United Kingdom collected from caterers in summer or autumn 2021 and may have resulted from relaxation of COVID-19 restrictions. Among the L. monocytogenes isolates, only one matched those from human cases and was recovered from a prepacked mixed salad from a catering business in 2021. This isolate was the same strain as that responsible for a multicountry outbreak (2015 to 2018) associated with Hungarian-produced frozen sweet corn; no link to the outbreak food chain was established.

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Posted in Antimicrobials, Bacillus, Bacillus cereus, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli

Research – Control measures for Shiga toxin-producing Escherichia coli (‎STEC)‎ associated with meat and dairy products: meeting report

Posted on December 21, 2022 by | Leave a comment

WHO

Overview

Although Shiga toxin-producing Escherichia coli (STEC) have been isolated from a variety of food production animals, they are most commonly associated with ruminants from which we derive meat and milk. Because of the widespread and diverse nature of ruminant-derived food production, coupled with the near ubiquity of STEC worldwide, there is no single definitive solution for controlling STEC that will work alone or in all situations. Instead, the introduction of multiple interventions applied in sequence, as a “multiple-hurdle scheme” at several points throughout the food chain (including processing, transport and handling) will be most effective.

This report summarizes the review and evaluation of interventions applied for the control of STEC in cattle, raw beef and raw milk and raw milk cheese manufactured from cows’ milk, and also evaluates available evidence for other small ruminants, swine and other animals. The information is presented from primary production, to the end of processing, providing the reader with information on the currently available interventions based on the latest scientific evidence.

This work was undertaken to support the development of guidelines for the control of STEC in beef, raw milk and cheese produced from raw milk by the Codex Committee on Food Hygiene (CCFH).

Report

 

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli, Toxin

Research – STEC infection – Annual Epidemiological Report for 2021

Posted on December 21, 2022 by | Leave a comment

ECDC

For 2021, 6 534 confirmed cases of STEC infection were reported by 30 EU/EEA countries (Table 1). Twenty-seven countries reported at least two confirmed cases, and three countries reported no cases. The EU/EEA notification rate was 2.2 cases per 100 000 population, representing a 37.5% increase compared with the previous year.

Click to access AER%20STEC%20-%202021.pdf

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Shigatoxin, STEC, STEC E.coli

Germany – Sachsen Flour Wheat Extract Flour Type 550 1kg – VTEC/STEC E.coli

Posted on December 19, 2022 by | Leave a comment

LMW

Alert type: Food
Date of first publication: 16.12.2022
Product name:

Sachsen Flour Wheat Extract Flour Type 550 1kg

Product images:
Saxony flour_wheat flour 550.jpg
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Manufacturer (distributor):

CF Rolle GmbH Mühle Waldkirchen/ Ore Mountains Zschopenthal 15 09579 Grünhainichen

Reason for warning:

Verotoxin producing Escherichia coli (VTEC/STEC)

Packaging Unit: 1 kg
Durability: 07.08.2024
Production date: 08/03/2022
Lot identification: Batch: 24276
Manufacturer’s website:
http://www.rolle-muehle.de
 
 
 

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Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, STEC, STEC E.coli, VTEC

Research -Microbial safety and sanitary quality of strawberry primary production in Belgium: risk factors for Salmonella and Shiga toxin producing Escherichia coli (STEC) contamination.

Posted on December 18, 2022 by | Leave a comment

PDF

ABSTRACT

Strawberries are an important fruit in Belgium both in production and consumption, but little information is available about the presence of Salmonella and STEC in these berries, the risk factors in agricultural production and possible specific mitigation options.

In 2012, a survey was undertaken of three soil and three soilless cultivation systems in Belgium.

No Salmonella spp. was isolated. No STEC was detected in the strawberry samples (0 out of 72), but STEC was detected by qPCR in 11 out of 78 irrigation water and 2 out of 24 substrate samples.

Culture isolates were obtained for 2 out of 11 qPCR positive irrigation water samples and 2 out of 2 substrate samples. Multivariable logistic regression analysis revealed elevated generic E. coli numbers (odds ratio (OR) for 1 log increase being 4.6) as the most important risk factor for STEC, together with the berry picking season (elevated risk in summer).

Presence of generic E. coli in the irrigation water (≥ 1 cfu per 100 ml) was mainly influenced by the type of irrigation water (collected rainfall water stored in ponds was more often contaminated than ground water pumped from boreholes (OR = 5.8)) and the lack of prior treatment (untreated water versus water subjected to sand filtration prior to use (OR = 19.2)).

The follow-up study in 2013 at one of the producers indicated cattle as the most likely source of STEC contamination of the irrigation water.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli

Research – Prevalence ofE. coliO157:H7 in water sources: an overview on associated diseases, outbreaks and detection methods

Posted on December 17, 2022 by | Leave a comment

Elsevier

Escherichia coliO157:H7 is a zoonotic pathogen with its ability to cause human illness ranging from diarrheal dis-ease to fatal hemolytic uremic syndrome.E. coliO157:H7 had been associated with waterborne outbreaksresulting in high morbidity and mortality worldwide. Therefore, it is important to investigate the prevalence ofE. coliO157:H7 in water sources especially used for drinking and to develop the diagnostic methods for itsearly detection. The review describes traditional cultural methods, immunological techniques, and polymerasechain reaction (PCR)–based methods for detection of this bacterium in water sources. The current PCR-basedtechniques such as real-time PCR are more specific and sensitive and require less detection time (b3 hours).These methods can be applied for regular water monitoring and proper management of water sources to preventwaterborne diseases due toE. coliO157:H7.

 

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Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli

RASFF Alerts – STEC E.coli – Raw Milk Goat Cheese – Beef Carpaccio

Posted on December 16, 2022 by | Leave a comment

RASFF

Possible STEC (stx+;eae+) in raw milk goat cheese from Belgium in Germany

RASFF

STEC in beef carpaccio from the Netherlands in Belgium

 

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Posted in E.coli, eae, eaeA, RASFF, Raw Milk, raw milk cheese, STEC, STEC E.coli, STX 1, STX 2

Germany – House brand Italian herb cheese, raw milk cheese – STEC/VTEC E.coli

Posted on December 14, 2022 by | Leave a comment

LMW

Alert type:

Food

Date of first publication:

13.12.2022

Product name:

House brand Italian herb cheese, raw milk cheese

Manufacturer (distributor):

Cattle and horse farm Köber Merkendorf No. 41 07950 Zeulenroda-Triebes

Reason for warning:

Verotoxin-producing Escherichia coli (VTEC) detection

Durability:

03/03/2023

Further information:

For reasons of preventive consumer protection, Rinder- und Pferdehof Köber is recalling the product house brand Italian herb cheese, raw milk cheese (see recall letter in the attachment). Verotoxin-producing Escherichia coli (VTEC) was detected in the product. 

The product was sold from December 3rd, 2022 exclusively via the machines in Silberfeld  .  

Click to access R%FCckruf.pdf

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Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, STEC, STEC E.coli, VTECH

Pathogens dominate Swiss alerts in 2021

Posted on December 13, 2022 by | Leave a comment

Food Safety News

The number of recalls went up in 2021 but public warnings dropped in Switzerland, according to recently published figures.

The Federal Food Safety and Veterinary Office (FSVO) published 18 public warnings and 61 recalls for food in 2021 compared to 28 warnings and 49 recalls the year before. Recalls are published by companies and public warnings are made by Swiss authorities.

Most alerts this past year concerned pathogens such as Listeria nine times, Salmonella on six occasions, and Shiga toxin-producing E. coli (STEC) twice.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology Investigations, Salmonella, STEC, STEC E.coli

Research – Zoonotic diseases and foodborne outbreaks on the rise, but still below pre-pandemic levels

Posted on December 13, 2022 by | Leave a comment

EFSA

In 2021 there was an overall increase in reported cases of zoonotic diseases and foodborne outbreaks compared to the previous year, but levels are still well below those of the pre-pandemic years, reveals the latest annual EU One Health zoonosis report released by EFSA and ECDC.

The general drop compared to pre-pandemic years in reported cases and outbreaks is probably linked to COVID-19 control measures, which were still in place in 2021. Among the few exceptions are the number of cases for yersiniosis and those of foodborne listeriosis outbreaks, which exceeded pre-pandemic levels.

Most foodborne outbreaks (773) were caused by Salmonella, which accounted for 19.3% of the total. Foodborne outbreaks differ from overall reported disease cases in that they are events in which at least two people contract the same illness from the same contaminated food. The most common sources of salmonellosis outbreaks were eggs, egg products, and “mixed foods”, which are meals composed of various ingredients.

The number of outbreaks caused by Listeria monocytogenes (23) was the highest ever reported. This might be linked to the increased use of whole genome sequencing techniques, which allow scientists to better detect and define outbreaks.

The report also covers overall reported zoonotic disease cases, which are not necessarily linked to outbreaks. Campylobacteriosis remains the most frequently reported zoonosis, with the number of reported cases increasing to 127,840 compared to 120,946 in 2020. Meat from chicken and turkeys was the most common source. Salmonellosis was the second most reported zoonotic disease, affecting 60,050 people compared to 52,702 in 2020. The next commonly reported diseases were yersiniosis (6,789 cases), infections caused by Shigatoxin-producing E. coli (6,084 cases), and listeriosis (2,183 cases).

The report also includes data on Mycobacterium bovis/caprae,Brucella, Trichinella, Echinococcus, Toxoplasma gondii, rabies, Q fever, West Nile virus infections and tularaemia.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, ECDC, food bourne outbreak, Food Pathogen, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Pathogen, pathogenic, Salmonella, STEC, STEC E.coli, Whole Genomic Sequencing